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Method for producing lactoferrin and lactoperoxidase

A technology of lactoperoxidase and lactoferrin, which is applied in the field of production of lactoferrin and lactoperoxidase, can solve the problems of unsatisfactory recovery rate, unfavorable industrial production, complicated steps and the like, and achieves low difficulty in sewage treatment. , Conducive to industrial application and storage and transportation, the effect of low solution salt content

Pending Publication Date: 2016-10-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The existing methods for producing lactoperoxidase and lactotransferrin by ion-exchange chromatography mostly need to remove lactose, minerals and / or small molecular proteins in the emulsion in advance, and equilibrate the column with an equilibrium solution. The steps are relatively cumbersome , and generally speaking, the speed is slow, the industrial production is not utilized, or the recovery rate is not very ideal

Method used

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  • Method for producing lactoferrin and lactoperoxidase
  • Method for producing lactoferrin and lactoperoxidase
  • Method for producing lactoferrin and lactoperoxidase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] refer to figure 1 Shown technological process, prepare lactoferrin and lactoperoxidase according to the following steps:

[0064] Take an emulsion (skimmed milk) with a fat content of less than 0.2% and a particle size of less than 8 microns, at a temperature between 4°C and 10°C, and use an ion exchange resin to perform ion exchange treatment on the emulsion in order to peroxidize lactoferrin and lactoferrin The enzyme is adsorbed on the ion exchange resin, the retention time of the milk in the resin column is 2min, and then the emulsion is pushed out with water.

[0065] In the first step of elution, about 4 column volumes of 1% sodium chloride solution are used for elution, and the eluate is collected to obtain a lactoperoxidase salt solution;

[0066] In the second step of elution, about 4 column volumes of 4.5% sodium chloride solution are used for elution, and the eluate is collected to obtain a lactoferrin salt solution;

[0067] Concentrate the eluted lactofer...

Embodiment 2

[0072] refer to figure 1 Shown technological process, prepare lactoferrin and lactoperoxidase according to the following steps:

[0073] Take an emulsion with a fat content of less than 0.5% and a particle size of less than 8 microns, and use an ion exchange resin to perform ion exchange treatment on the emulsion at a temperature between 15°C and 20°C, so that lactoferrin and lactoperoxidase can be adsorbed on the emulsion. On the ion exchange resin, the retention time of milk in the resin column is 2min, and then the emulsion is pushed out with water.

[0074] The first step of elution is carried out by using about 4 column volumes of 1.2% potassium chloride solution to obtain lactoperoxidase salt solution;

[0075] In the second step of elution, about 4 column volumes of 5% potassium chloride solution are used for elution to obtain a lactoferrin salt solution;

[0076] Concentrate the eluted lactoferrin salt solution and lactoperoxidase salt solution by 10 times using a me...

Embodiment 3

[0079] refer to figure 1 Shown technological process, prepare lactoferrin and lactoperoxidase according to the following steps:

[0080] Take a full-fat emulsion with a particle size of less than 8 microns at a temperature between 52 ° C and 55 ° C, and use an ion exchange resin to perform ion exchange treatment on the emulsion so that lactoferrin and lactoperoxidase can be adsorbed to the ion exchange resin Above, the retention time of milk in the resin column is 1min, and then the emulsion is pushed out with water.

[0081] The first step of elution is carried out by using about 4 column volumes of 2.5% sodium chloride solution to obtain lactoperoxidase salt solution;

[0082] In the second step of elution, about 4 column volumes of 10% sodium chloride solution are used for elution to obtain a lactoferrin salt solution;

[0083] Concentrate the eluted lactoferrin salt solution and lactoperoxidase salt solution by 10 times using a membrane with a pore size of 50 kDa, and th...

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Abstract

The invention provides a method for producing lactoferrin and lactoperoxidase. The method comprises the following steps: an emulsion used as a raw material undergoes ion exchange treatment by using a macro-porous cation exchange resin column to make lactoferrin and lactoperoxidase in the emulsion be adsorbed to the resin column, wherein the temperature of the emulsion is not greater than 55DEG C, and the stay time of the emulsion in the resin column is controlled to be 1-6min; different concentrations of aqueous solutions of sodium chloride or potassium chloride are adopted to carry out gradient elution on the resin column, and a lactoperoxidase-containing first eluate and a lactoperoxidase-containing second eluate are collected; and the first eluate and the second eluate respectively undergo membrane filtration concentration to form first eluate concentrate and second eluate concentrate with the volumes being 1 / (8-12) of original volumes, and the first eluate concentrate and the second eluate concentrate respectively undergo filter washing desalination in order to obtain lactoperoxidase concentrate and lactoferrin concentrate.

Description

technical field [0001] The invention relates to a method for producing lactoferrin and lactoperoxidase, in particular to a method for producing lactoferrin and lactoperoxidase by using milk, whey and other emulsions as raw materials, belonging to dairy products field of processing technology. Background technique [0002] Lactoferrin (Lactoferrin, LF), also known as "lactotransferrin", is a non-heme iron-binding glycoprotein that belongs to the transferrin family. Lactoferrin is found in various mammalian milks, but its concentration varies with species. The concentration of lactoferrin in human milk is about 1.0-3.2 mg / ml, while that in bovine milk is 0.02-0.35 mg / ml . Studies have shown that lactoferrin has broad-spectrum antibacterial and antiviral infection effects, can participate in the body's iron metabolism, promote iron absorption and utilization, regulate the balance of iron in the body, regulate the production of bone marrow cells, promote cell growth, and enhan...

Claims

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Application Information

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IPC IPC(8): C07K14/79C07K1/18C12N9/08
CPCC07K14/79C12N9/0065
Inventor 王彩云罗述博闫序东云战友刘卉芳杨吉武
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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